Tenderloin Medallions in a Creamy Garlic and Herb Sauce

Tenderloin Medallions in a Creamy Garlic and Herb Sauce

Treat yourself to a restaurant-quality meal at home with Tenderloin Medallions in a Creamy Garlic and Herb Sauce. These succulent beef medallions are pan-seared to perfection and then simmered in a rich, velvety sauce made with garlic, fresh herbs, and a hint of cream. It's an elegant dish that's surprisingly easy to make and perfect for a special dinner. Serve it with your favorite sides for a truly unforgettable meal.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: American

Keyword: Creamy Tenderloin Medallions in Creamy Garlic Sauce

Servings: servings

Calories: 603kcal

Author: George - U Keep Cooking

Equipment

Large Skillet

Ingredients

2 Pounds Pork Tenderloins (cut into medallions)
1 Tsp Garlic Powder (season lightly on both sides)
Salt and Black Ground Pepper to taste (to taste)
½ Cup Flour (for dredge)

Creamy Garlic Herb Sauce:

2 Tbsp Olive Oil
4 Tbsp Butter
6 Cloves Garlic (minced)
1 Tsp Dijon Mustard
½ Cup Chicken Broth (or dry white wine)
½ Tsp Italian Seasoning
2 Cups Heavy Whipping Cream
1 Tbsp Fresh Parsley (chopped)

Instructions

Prepare the Pork Medallions: Cut the pork tenderloins into 1-inch thick medallions. Lightly season both sides of each medallion with garlic powder, salt, and black pepper. Dredge the medallions in flour, shaking off any excess.
Sear the Medallions: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the medallions in a single layer (working in batches if necessary) and sear for about 2-3 minutes per side, until they’re golden brown. Remove the medallions from the skillet and set aside.
Make the Sauce Base: In the same skillet, add 4 tablespoons of butter and allow it to melt. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
Deglaze the Pan: Stir in the Dijon mustard, chicken broth (or wine), and Italian seasoning. Scrape the bottom of the skillet to release any browned bits. Let the mixture simmer for 2-3 minutes to reduce slightly.
Add the Cream: Pour in the heavy whipping cream and stir well to combine. Reduce the heat to medium-low and let the sauce simmer for 5-7 minutes, or until it thickens slightly.
Combine and Finish: Return the seared medallions to the skillet, spooning the sauce over them. Simmer for an additional 5-7 minutes, until the pork is cooked through and the sauce has thickened to your liking.
Garnish and Serve: Sprinkle the dish with fresh parsley and serve immediately with your favorite side dishes, such as mashed potatoes or steamed vegetables. Enjoy!

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